A classic family favourite, this Pea and Ham Soup will make a delicious, satisfying lunch or dinner this Winter!
Pea and Ham Soup
Serves – 4
Cooking Time – 35 mins
Ingredients –
40 grams butter, chopped
3 green onions (scallions), sliced thinly
1 clove garlic, chopped finely
1 large potato (200g), chopped
1.5 (6 cups) chicken stock
1 cup (250ml) water
6 cups (720g) frozen peas
2/3 cup loosely packed fresh mint leaves
1 tablespoon olive oil
300 grams (9½ ounces) sliced leg ham
1/2 cup (125ml) pouring cream
Snow pea sprouts, to serve
Method
- Heat butter in a large saucepan over medium-low heat; cook green onion and garlic, stirring, for 5 minutes or until softened.
- Add potato, stock and the water; bring to the boil. Reduce heat to medium-low; simmer, covered, for 10 minutes or until tender. Add 5 cups (600g) of the peas; cook for a further 2 minutes or until peas are just tender. Remove the pan from heat.
- Add mint; blend with a stick blender until smooth. Add remaining peas; stir over medium-low heat until hot. Season to taste. Reduce heat to low; cover, to keep warm.
- Heat oil in a large frying pan over medium heat; cook ham for 2 minutes each side or until golden brown and crisp.
- Ladle soup into bowls; drizzle with cream. Top with torn ham and pea sprouts.
Notes – If using a blender or food processor to blend soup, stand it for 10 minutes to cool slightly before blending. The heat build-up can cause the lid to blow off. This soup can be frozen for up to 3 months.
Source – womensweeklyfood.com.au